BakedSnacks – Page 2 – The Secret Ingredient

Baking

Ragi Masala Twisters | Ragi Healthy Baked Namkeen | Mandua Whole Wheat Spicy Snacker

By anshu November 3, 2015

Last week I was invited to the Uttrakhand Food Festival in Nanital. I was asked to put up a stall featuring food and produce from Kumaun and Garhwal region. I decided to bake my Ragi Whole Wheat Cookies, Ragi Brownies and these savoury twisters also made from Ragi or Mandua which is grown in this region and predominantly part of the kumaoni palette. The most amazing part of these twisters is that they are baked and have very little oil in them. This is an idle guilt free snacking option, specially for weight watcher’s like me. 20 twisters contain 100 calories.. isn’t that amazing!

All twisters and Ragi Brownies were sold off on the very first day of the event. It was a huge success. I was overjoyed when I bagged the second prize for Innovation in Baking. Truly I felt my hard work paid off 🙂

Directions:

1. Preheat the oven to 180 degree Celcius (Learn more about Oven temperatures and Conversions.). Line a baking tray with parchment paper. I am using a silicon mat. Set aside. Take Ragi and Whole Wheat Flour in a bowl.

2. Add plain yogurt or curd to the bowl. Also add Ginger Garlic and chili paste.

3. Add Cumin Seeds, little sugar and salt and combine.

4. Add turmeric powder and freshly chopped Coriander.

5. Add oil and water just enough to form a paliable dough. Therefore, add little water spoon by spoon.

6. Knead a soft paliable dough. It should not be very stiff nor very sticky.

7. Divide the dough into two and roll each of them by dusting the surface with dry flour. The dough should be rolled in a large circle of 200 mm. (8”) in diameter.

8. Now cut it into strips about 25 mm. x 12 mm. (1″ x ½ “) using a sharp knife or a pizza cutter.

9. Twist each strip vertically with your hands and place them on a lined baking sheet and bake in a preheated oven for 20 minutes or until they become crisp and light brown in colour. Flip sides gently after half time. Let the come to room temperature before indulging as they will crisp up even more. Store them in an airtight container, stays good for a very long time.

Other Baked Snacks you can try are: Baked Paneer Corn Kebabs

Other Ragi or Red Millet recipes on The Secret Ingredient: Instant Ragi Dosa, Ragi Whole Wheat Cookies.

[whohit]RagiMasalaTwisters[/whohit]

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Baking

Italian Almond Biscotti | Twice Baked Almond Cookies

By anshu September 7, 2015

I remember first time I baked them I was in Mexico and we were making a trip to the State of Michoacan to the Butterfly Sanctuary to witness a spectacular Event. There are millions of Monarch Butterflies. You can see them flying around and almost obscuring the sky. You will hear the fascinating sound of their wings flapping. Its indeed the 8th wonder on Earth. Every fall, huge numbers of Monarch Butterflies gather in southern Canada to migrate. Some Monarch Butterflies travel over 3,100 kilometers to Mexico to reproduce and and then die.

The trip was a beautiful comfortable journey. These cookies kept our spirits high and energy boosted. Whenever I bake these I remember this memorable trip. Coming back to cookies, they are crunchy and so very almondy. The roasted almonds gives it an incredible texture and taste. You can dunk them in your coffee or chai and take a short trip to heaven. 🙂

Directions:

1. Preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and Conversion). In a baking tray spread the almonds in a single layer and toast them for 10 minutes. They will give out a golden colour and will crunch up.

2. Let them cool down a bit and roughly chop them using a sharp knife.

3. In a bowl combine All purpose flour, salt and baking powder. Set aside.

4. In a different bowl whisk Sugar and butter (Learn how to bring eggs and butter at room temperature) until it turns creamy.

5. Add in eggs and Vanilla Extract. Continue to whisk until its very creamy. Also add Almond Extract.

6. Add in the flour and mix thoroughly. It should resemble a sticky dough. Do not over mix, just till the flour is moistened.

7. Add in chopped toasted almonds and simply fold in using a spatula.

8. Sprinkle some flour on the counter slab and put the sticky dough on it.

9. Divide and shape the dough into four logs about 6 inches Long and 2 inches wide. Flatten the logs with your finger tips. You will need a lot of extra flour to do this. Place them on a baking sheet lined with aluminium foil or parchment paper. Ensure there is 4 inch space between each logs as they will expand on baking. I baked two logs at a time.

10. Bake it in a peheated oven for 35-40 minutes on 190 degree C until they acquire a slight golden colour.

11. Let them cool down a bit, cool enough to handle. Place it on a chopping board. Slice it diagonally using a serrated knife and further cut them into 3/4 inch pieces.

12. Arrange these pieces on a lined baking sheet and return them to the oven. Bake them for 7 minutes on one side and then flip the side. Bake the other side also for 7 minutes.

13. Let them cool down for 5 minutes on the baking tray and then transfer them to a wire rack to cool down completely. The cookies will crisp up only after coming at room temperature. Dunk them in your coffee and enjoy these delicious twice baked Italian Biscotti.

Other Cookies you can try here : White Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, Coconut Chocolate Cookies

[whohit]Almond Biscotti[/whohit]

[yumprint-recipe id=’166′]

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Baking

Baked Paneer Corn Kababs | Oven Fresh Cottage Cheese & Vegetable Croquettes

By anshu July 26, 2015

Its raining cats and dogs as Monsoon is here in full swing. One tends to get carried away with the pleasant weather and feel like indulging in fried pakodas or tikkis or something sinful accompanied with a hot cup of tea. I am one of you , guilty of indulgence. The other day I came across this baked kebab recipe. It was worth every effort as it seemed promising, keeping all those extra calories at bay 🙂

The Kebabs were not only easy to put together but also delicious and barely brushed with oil. Finally I found a guilt free monsoon friendly snack. Try it..you will thank me 😛

Directions:
1. In a bowl add crumbled paneer and boiled sweet corn kernels. *

2. Add bread crumbs** and freshly chopped coriander leaves.

3. Add to this grated carrots and chopped green chilies.

4. Mix this with a spoon and add turmeric powder and salt.

5. Also add amchur and red chili powder.

6. Also add some Kasuri Methi and some raisins.

7. Combine everything well.

8. Take small portion in your palms and make patties with the mixture.

9. Place half cashew on top and press a little.

10. Place them on a baking sheet lined with parchment paper or aluminium foil. Cling wrap them and refrigerate for 25-30 mins. In the mean while preheat the oven on 180 degree for 10 minutes and brush the top of kababs with oil.

11. Bake them in centre rack for 25-30 minutes until the crust is golden brown. Serve hot with Pudina Chutney or Palak Dhaniya Chutney.

Try other Monsoon Special Snack: Arbi Ke Patton Ke Patode, Sabudana Tikki, Healthy Kachalu Chaat.

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Baking

Garlic Knots | Leftover Pizza Dough Garlic Knots in Parsley Vinaigrette

By anshu November 13, 2013

GarlicKnots_Featured3
On any lazy Sunday when me and my husband get time to enjoy our cup of tea and yap, this snack gives us a perfect company. Its easy and ready in no time if you have some pizza dough readily available in your freezer. Its not very high in calories also so you can enjoy this anytime you wish. Its the same standard recipe which I use for my White Sandwich Bread,

GarlicKnots_Featured1

Directions:

1. Take out the pizza dough bag out of freezer and put it in fridge overnight to thaw. If using fresh get the recipe here.

2.Preheat the oven to 400 degrees (Know more about Oven temperatures and Conversion), line a baking sheet with parchment paper, I am using Oddy Uniwraps Parchment Paper because this paper doesn’t burn on baking and doesn’t let the food stick to the paper.

3.Place the ball of dough on a floured surface and roll it into a circle using your roller pin.

4. Cut the dough into 1/2 inch strips using a knife or pizza cutter.

5. Wrap a dough strip around your two fingers and snip the remaining dough. Turn this end inside to form a knot. You can even roll it into small balls for convenience.

6. Place them on the baking sheet lined with parchment paper. Bake it in the preheated oven for 15-20 minutes until golden brown. In the meanwhile make the Vinaigrette .

4. In a small food processor, add the garlic cloves or garlic powder, oil and parsley.

5. Season with salt and pepper and blend until smooth to make vinaigrette.

6. Immediately as the knots are out of the oven put the knots to a large bowl and pour vinaigrette on top and toss together until they are well coated in the garlic oil.

7. Serve hot and enjoy the deliciousness of garlic parsley oil in these crisp pizza dough knots.

Other snacks you can try here are: Baked Paneer Corn Kababs, Potato Smileys, Healthy Kachalu Aloo Chat, Ragi Masala Twisters, Sabudana Tikki, Veg Shami Kabab, Arbi Ke Patte Ke Patode.

GarlicKnots_Featured2 [whohit]GarlicKnots[/whohit]

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[whohit]garlic-knots[/whohit]

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